Preservatives: This Is Hidden Behind The Name

Preservatives: that’s behind it

Preservatives are an achievement of modern civilization. They help to keep food edible and fresh for a longer period of time.

• Storing food or processed foods without the use of preservatives would present us with some problems. We would have to cool more, cook more and plan for a much faster consumption rhythm of our food.
• Preservatives help in or on the food against unwanted yeast, bacteria and mold. You can stunt their growth. This reduces the spoilage of the food.
• Because there are some very critical microorganisms – for example, salmonella, listeria or botulinum toxin-producing bacteria – that can make us very ill, preservatives also protect our health.
• Other substances, the so-called antioxidants, prevent sensitive contents such as fatty acids, vitamins or flavors and colorings from being damaged by the oxygen in the air.
• These antioxidants also help to preserve the smell, taste, color and quality of the food. They are therefore also partly counted among the preservatives.
• Preservatives are mainly used in processed foods or on their surface. As soon as they are used, they must be declared on the packaging.

Preservatives at a glance

The Additives Authorization Ordinance regulates which substances are permitted to preserve our food, for which purposes, and in which maximum quantities. Altogether there are around 40 substances. Here is a brief overview:

• Within the E-marking classes for additives, you can identify preservatives by the 200 numbers. In addition, E 1105 (lysozyme) and E 1519 (benzyl alcohol) also belong to them.
• E 200 – E 203: sorbic acid and its salts (sorbates). Used in, for example, dried fruit, reduced-sugar jams, marmalades, packaged, sliced ​​cheese, processed cheese, packaged bread and baked goods, margarine, meat, and fish products.
• E 210 – E 213: benzoic acid and its salts (benzoates). Used, for example, for pickled olives, aspic, reduced-sugar jams, and preserves. In combination with sorbic acid also in candied fruit, shrimp, canned fish, pickled vegetables, and chewing gum.
• E 214 – E 219: PHB esters and their derivatives are called para-hydroxy-benzoic acid ethyl ester and Co. They are mainly used in low-acid foods, e.g. in snacks made from cereals and potatoes, in confectionery, sauces, and delicatessen salads, as well as for the surface treatment of dry meat products.
• E 220 – E 228: Sulfur dioxide and sulfites. These act against microorganisms, but also prevent fruit from turning brown and protect vitamins. Used in ground products such as starch, sago and pearl barley, white frozen vegetables, dried tomatoes, dried fruits and nuts, and meat and fish products. Very common in wine: potassium sulfite.
• E 231 – E 232: orthophenylphenol and sodium orthophenylphenolate. These two substances are still listed under the E200 numbers. However, since 2003 they have actually been considered pesticides that require labeling. Used for antifungal and antibacterial peel treatment of citrus fruits.
• E 234 – E 239: nisin, natamycin, and hexamethylenetetramine. These have precisely defined areas of application: the latter only in Provolone. The former in processed cheese, clotted cream, mascarpone and semolina, and tapioca pudding. Natamycin for the surface treatment of hard and semi-hard cheese dried and cured sausages.
• E 242: dimethyl dicarbonate. This additive is often “only” classified as an aid in food production since it disintegrates after it has been added to the food. The preservative is only permitted for non-alcoholic, flavored beverages, i.e. lemonades, non-alcoholic wine, and liquid tea concentrates.
• E 249 – E 252: nitrites and nitrates. They are widely used in the preservation of cured meat products. Nitrates are also used in hard and semi-hard cheese production, as well as in pickled herring and sprat.
• E 260 – E 263: acetic acid and acetates. They belong to the natural organic acids with a relatively high germ-inhibiting effect. Popular in combination with pasteurization, e.g. for canned vegetables or fish, as well as for mozzarella and whey cheese and white bread.
• E 280 – E 283: Propionic acid and propionates. This organic acid is also of natural origin. These preservatives are primarily used in sliced, packaged bread, cakes, and pastries.
• E 284 – E 285: boric acid and borax. These two preservatives are only permitted in the food sector as preservatives for real caviar. Because this is a rare, extremely valuable food, a possibly harmful effect is excluded.

Health: why some preservatives are critical

The use of preservatives is regulated by law. This is necessary, among other things, because the substances do not only have positive benefits. In the wrong amount or consumed too often, one or the other health disadvantage can arise from one or the other preservative.

• Sorbic acid and its salts: allergic skin reactions and intolerance to these substances are occasionally possible in sensitive people.
• Benzoic acid and its salts: allergies, and allergy-like symptoms have been observed in isolated cases, e.g. especially in people who react to salicylic acid and salicylates. Abdominal cramps and impairment of the nervous system can occasionally occur. The combination with ascorbic acid is critical.
• PHB esters and their compounds: These substances are also discussed as triggers for allergic symptoms and pseudoallergies.
• Sulfur Dioxide and Sulfites: Sensitive individuals who are deficient in a particular enzyme in sufficient quantities will respond to these compounds with nausea, vomiting, headaches, and diarrhea. Allergic and pseudoallergic symptoms, including asthma, are possible due to sulfites.
• Orthophenylphenol: In isolated cases, allergic reactions could be observed on contact.
• Natamycin: It is feared that antibiotic resistance could develop as a result of its widespread use.
• Nitrates: In itself, nitrate is not critical. However, nitrate is converted into nitrite.
• Nitrites: In infants, nitrite can be critical (internal asphyxiation) so parents should exercise caution. In addition, nitrosamines are increasingly formed when cured goods are heated. This group of substances promotes the development of cancer.